Challah is as delicious as it is beautiful.
Check out that golden braiding!
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Challah is a bread thats near and dear to my heart.
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Practices around the baking, blessing, and eating of challah vary by religious denomination and individual family practice.
My Ideal Challah
Every Jewish family has its ideal version of challah.
Setting out to make my own recipe, I asked my mom what hers would be.
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And it should be pale yellow because it’s egg bread.
It should be moist enough to enjoy without butter and delicious with a spread of jam.
And of course, next-day French toast is always a treat, if you have leftovers.
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This means a high ratio of water to flour, by weight.
It will be fairly wet and sticky.
Itll make it easier to handle, and youll have a beautiful, braided masterpiece.
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I preheat it for a minute, then turn it off.
The ideal temperature for proofing this dough is 75oF to 100oFthe higher temperature will speed up the rise.
A lower temperature will give you a slower rise.
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A properly proofed dough will double in size.
So Many Shapes and Sizes
This recipe is for a braided 3-strand challah.
you could certainly play with the dough to make a more intricate loaf.
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5-, 6-, 7-, and even 12-strand braids are common.
you might also make mini challot (plural for challah), shaping them into mini braids or rolls.
Whisk on medium speed just to combine, about 30 seconds.
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it’s possible for you to also mix the mixture with a fork.
Switch out the whisk for a dough hook attachment.
Add the flour, honey, yeast, and salt.
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The dough will be fairly wet and sticky.
Cover the bowl with a silicone lid or plastic wrap.
The oven temperature rises just a bit, to 90F to 100oF.
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Its the perfect temperature to kickstart the proofing process.
Line a large sturdy baking sheet with parchment paper.
Turn the dough out onto a well-floured work surface.
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Sprinkle the top with just enough flour so it doesnt stick to your hands.
Roll each piece of dough into an 18-inch rope.
Pinch together one end of all 3 strands.
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Tuck the pinched seam under just a bit to hide it.
Start with an outer strand and bring it over the middle strand.
Then take the outer strand from the other end and bring it over the middle strand.
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Continue this processouter strand over middle strand, alternating sidesuntil you get to the end of the braid.
Try not to pull or stretch the dough as you braid.
Pinch the end of the strands together and lightly tuck the seam under.
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Carefully transfer the braided dough onto the parchment-lined baking sheet.
I cradle the dough with abench scraperin one hand and my hands on the other end.
This helps keep it from stretching out or getting warped during transfer.
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Cover the challah loosely with plastic wrap.
Place the challah in a slightly warm spot in your kitchen to proof for about 45 minutes.
It should spring back when gently poked.
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Meanwhile, in a small bowl, whisk together the egg and 1 tablespoon water.
Use a pastry brush to coat the challah with the egg wash. Bake the challah for 30 minutes, until golden brown on the outside.
An instant-read thermometer poked into the center should read 195oF.
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Gently slide the challah onto a wire rack.
Let it cool for at least 2 hours or as long as you might stand to wait.
Challah will keep, covered, on the counter for a few days.
Let it thaw on the counter for a couple hours before serving.
